Re: Corn (was Early Morning Waking)

[Guest guest]

Uh, corn as in maize is a " new world " crop. (Corn, potatoes, peppers,

tomatoes, and chocolate were unknown in Europe before Columbus) But the

" word " corn was used in the old world to refer to any grain.

Carol K

>Message: 4

> Date: Mon, 12 Jan 2004 12:55:24 -0600

> From: " " <mhysmith@...>

>Subject: RE: Re: Early Morning Waking

>

>Tracking back, diabetes was first identified around the time of the

>introduction of maize (corn) into the human diet. Galen actually named it

>who would be the one I would pursue reading if interested in old cultures

>and their health problems as he wrote " the book " that was used as law in

>medicine for about 1000 years. He taught Hippocrates. If I remember

>correctly, Egytians were into maize.

>

>Does that mean corn causes diabetes? Not exactly - corn causes high

>glucose/insulin levels because of the type of carbs (i.e. sugars). The

>Irish's high rates of diabetes are linked to their preference for potatoes

>which cause the same high glucose/high insulin levels. Modern bread because

>of its refining processes, also causes the same high production of insulin.

>Insulin is about glucose - insulin problems are about glucose which is all

>about sugar which is all about carbohydrates. But as has pointed out,

>not all carbs are exactly equal (in the form of simple sugars) and affect

>insulin exactly the same.

>

>The epidemic of diabetes is because the American diet has taken the worst

>all the way around - refined sugar, potatoes, and corn. Yea, Macs.

>

>High carb and high fat consumption at the same time sends triglyceride

>levels off the charts. That is sufficiently documented which is why I

>question the suggestions of combining the two on the reasoning that insulin

>production will be minimized.

>

>

[Guest guest]

In a message dated 1/13/04 4:15:18 PM Eastern Standard Time,

knappschiles@... writes:

> The book " Seven weeks to Sobriety " brings out a tendancy to alcoholism

> by race/geography of ancestors that is very similar to what has been

> talked about here with diabetes. To me it follows. If you can't handle

> sugar/carbs, you probably can't handle alcohol either, which is made

> from carbs/grains and is metabolized like carbs.

Barry Sears, who is not only low-carb, but additionally a fish oil fanatic,

has made the point that some alcoholics might have a severe eicosanoid

imbalance due to lack of certain EFAs, because small amounts of alcohol are

shown to

increased so-called " good " eicosanoid porduction.

In the case of the Irish and the Inuit, this makes sense, because they've

been shown to lack the desaturase enzymes, due to a native diet loaded with

pre-formed EFAs. Since EFAs are implicated in insulin resistance, perhaps that

is

also related to the alcoholism pattern.

Chris

[Guest guest]

Sorry I repeated what several others had said, I was several digests

behind when I answered.

Here's another link about diabetes and native indians

http://www.nativeseeds.org/v2/content.php?catID=1011

The book " Seven weeks to Sobriety " brings out a tendancy to alcoholism

by race/geography of ancestors that is very similar to what has been

talked about here with diabetes. To me it follows. If you can't handle

sugar/carbs, you probably can't handle alcohol either, which is made

from carbs/grains and is metabolized like carbs.

Carol K

> My understanding, too. Bringing the corn name for all grains over

(which I

> didn't know) to replace maize adds to the confusion as New World

indigenous

> grains, corn, quinoa and amaranth are different in one respect.

They're all

> gluten free.

[Guest guest]

>Glycemic index would go up and gluten too. Pre Columbus maize seed was not

>hybridized. , think you mentioned the Pima, U.S. Pima have extremely

>high diabetes in relation to the Mexico Pima. This article is a different

>perspective than most Do High Glycemic Foods Cause Obesity and Diabetes?

><http://www.foodandhealth.com/cpecourses/giobesity.php>http://www.foodandhealth\

..com/cpecourses/giobesity.php The Mexico Pima still

>eat corn tortillas made from their indigenous seed. U.S. Pima eat mostly

>government surplus SAD food. Highly suspect gluten intolerance to be a major

>issue as all gluten grains were brought to the New World. Article uses

>potato another indigenous food for the example.

>

>Wanita

Wanita, I basically agree (and esp. the bit about the Pima in Mexico

still eating their " old " corn). And gluten intolerance is likely

a BIG factor in a lot of these " sudden indigenous disease "

problems (the folks doing food aid are beginning to take

notice).

But as to the " increase in corn gluten " -- corn gluten doesn't

have the same issues as wheat gluten, it's ANOTHER confusing

linguistic thing. There are folks that have allergies to corn gluten,

but it doesn't seem to be as big a problem and corn gluten hasn't

been " bred in " to the degree wheat gluten has. Corn I think is

mainly bred for nice big starchy kernels, but the modern corn

seems to be higher glycemic -- the earlier foods were starchy,

but were " slow carbs " ... see ...

http://www-pub.naz.edu:9000/~ethnobot/ebot2003/kevinwhite/slowcarb/slowcarb.htm

Iroquois corn, and other ancient crops that are absorbed by the body slowly, are

referred to as " slow foods " .2

The term " slow food " corresponds to foods that contain carbohydrates that are

converted into sugars slowly.

" Slow foods, which include squash, watermelon, ancient varieties of corn and a

dense, tough desert bean called pepary, were commonly grown and eaten by the

America's general population before the 19th-century agricultural revolution. " 2

As Native Americans have been forced into a more " Western " diet, diabetes has

increased in some communities, at a rate of 80 percent. A change back to more

" traditional " diets have reduced the rate and in some cases even reversed the

conditions.2

[Guest guest]

Carol,

> Here's another link about diabetes and native indians

> http://www.nativeseeds.org/v2/content.php?catID=1011

Interesting on the digestion slowing of fiber and pectin to lessen the GI.

Slowing of fast metabolism is the purpose of the high protein, fat, low carb

diet of protein types in metabolic typing. Interesting that plants in

Australia and traditional to the O'odham did this. Have come across type I

diabetics told that the fiber in whole grains is helpful. Was a study though

only done with European paticipants and adopted here.With widespread gluten

issues and the highest amount of hybridization here, I doubt it.

> The book " Seven weeks to Sobriety " brings out a tendancy to alcoholism

> by race/geography of ancestors that is very similar to what has been

> talked about here with diabetes. To me it follows. If you can't handle

> sugar/carbs, you probably can't handle alcohol either, which is made

> from carbs/grains and is metabolized like carbs.

Exactly! The less sugary, less refined carbs in your ancestry the more you

need to not consume refined carbs or alcohol. Once the English found the

effect of alcohol to Native Americans it was even used as a weapon,

introduced with contact by military knowing it would destroy the tribal

structure. Is a book on one Canadian reserve and alcohol, The Poison

Stronger Than Love. There's two ways for alcohol to affect says Wiley in the

Lights Out! Sleep, Sugar and Survival. If it activates serotonin receptors,

it'll make melatonin and the person will be sleepy. Others the serotonin

receptor causes dopamine release instead. With each drink the serotonin gets

lower, dopamine higher, creates euphoria and impulse control loss.

>

> Carol K

>

>

>

> > My understanding, too. Bringing the corn name for all grains over

> (which I

> > didn't know) to replace maize adds to the confusion as New World

> indigenous

> > grains, corn, quinoa and amaranth are different in one respect.

> They're all

> > gluten free.

[Guest guest]

In a message dated 1/13/04 10:04:18 PM Eastern Standard Time,

mhysmith@... writes:

> Alcohol is actually another sugar but is

> metabolized differently than carbs.

Just FYI, not meant to detract from your point in any way, but sugar is an

alcohol, while alcohol is not a sugar.

Sugar (glucose) has multiple alcohol (OH, or hydroxyl) groups, but alcohol

(ethanol) is CH3OH, which has a 1:4:1 ratio of C:H:O, whereas sugars have 1:2:1

of C:H:O.

Chris

[Guest guest]

What I have read is that alcohol problems are a sign of insulin resistance

problems (Atkins for one). Alcohol causes hypoglycemia thus a person

feeling the effects of hyperglycemia find it counter balancing. (Not

suggesting that it is a good solution to the problem.) In other words,

people having trouble handling their carb intake are more attractive to it,

more likely to get cravings for it (as in alcoholic), and more likely to

have low tolerance to it. Alcohol is actually another sugar but is

metabolized differently than carbs.

I never had much tolerance for alcohol before I switched to a high fat diet.

I can relate to the ideas of it calming the brain rattle caused by high carb

diets because I lost that feeling when I cut sugar, corn, potatoes, etc. out

of my diet. I don't like to drink now because I feel good and it disrupts

the nice balance.

Re: Corn (was Early Morning Waking)

Sorry I repeated what several others had said, I was several digests

behind when I answered.

Here's another link about diabetes and native indians

http://www.nativeseeds.org/v2/content.php?catID=1011

The book " Seven weeks to Sobriety " brings out a tendancy to alcoholism

by race/geography of ancestors that is very similar to what has been

talked about here with diabetes. To me it follows. If you can't handle

sugar/carbs, you probably can't handle alcohol either, which is made

from carbs/grains and is metabolized like carbs.

Carol K

> My understanding, too. Bringing the corn name for all grains over

(which I

> didn't know) to replace maize adds to the confusion as New World

indigenous

> grains, corn, quinoa and amaranth are different in one respect.

They're all

> gluten free.

[Guest guest]

http://www.hyperdictionary.com/dictionary/fermentation

{Alcoholic fermentation}, the fermentation which saccharine

bodies undergo when brought in contact with the yeast

plant or Torula. The sugar is converted, either directly

or indirectly, into alcohol and carbonic acid, the rate of

action being dependent on the rapidity with which the

Torul[ae] develop.

Fermentation

Definition : 1.. [n] a chemical phenomenon in which an organic

molecule splits into simpler substances

2.. [n] a process in which an agent causes an organic substance to

break down into simpler substances; especially, the anaerobic breakdown of

sugar into alcohol

3.. [n] a state of agitation or turbulent change or development;

" the political ferment produced a new leadership " ; " social unrest "

Sugar Definition: Seeing or eating sugar in your dream means that

pleasures and enjoyment that you are denying yourself in your life. You need

to indulge yourself sometimes and forget about the consequences. Seeing a

sugar cube in your dream, suggests that you need to lighten up and quit

being so serious.

Conversion of Sugar to Alcohol

http://users.stargate.net/~mshapiro/sugrconv.html

1. glucose1 (hexokinase)

<====================>

(Mg++, ATP -> ADP) glucose-6-phosphate

2a. glucose-6-phosphate (glucose-6-phosphate dehydrgenase)

<====================>

(TPN -> TPNH + H+) 6-phosphogluconate -> hexose monophospahte shunt

system

2. glucose-6-phosphate (phosphohexoisomerase)

<====================>

fructose-6-phosphate

2b. fructose (hexokinase)

<====================>

(Mg++, ATP -> ADP) fructose-6-phosphate

3. fructose-6-phosphate

(Neuberg ester) (phosphofructokinase)

---------------------->

(Mg++,ATP -> ADP) fructose-1,6-diphosphate2

4. fructose-1,6-diphosphate

(Harden-Young ester) (aldolase)

<====================>

(Zn++, Co++, Fe++ or Ca++) D-glyceraldehyde-3-phosphate +

dihydroxyacetone phosphate

5. D-glyceraldehyde-3-phosphate

(Fischer-Bare ester (triosphosphate isomerase)

<====================>

dihydroxyacetone-phosphate

5a. dihydroxyacetone-phosphate (a-glycerolphosphate dehydrogenase)

<====================>

(H+ + DPNH -> DPN) L-a-glycerol phosphoric acid

5b. L-a-glycerol phosphoric acid (phosphatase)

----------------------->

glycerol

6. D-glyceraldehyde-3-phosphate + H3PO4 (triosephosphate

dehydrogenase)

<====================>

DPN -> DPNH + H+ 1,3-diphosphoryl-D-glycerate

7. 1,3-diphosphoryl-D-glycerate (phosphorylglyceryl kinase)

----------------------->

Mg++, ADP -> ATP) 3-diphosphoryl-D-glycerate

8. 3-diphosphoryl-D-glycerate (phosphorylglyceryl mutase)

<====================>

2,3-diphosphoryl-D-glycerate 2-phosphoryl-D-glycerate

9. 2-phosphoryl-D-glycerate (phosphoenolpyruvic transphorylase)

<====================>

(Mg++) phosphorylenolpyruvate3

10. phosphorylenolpyruvate (phosphoenolpyruvic transphosphorylase)

<====================>

Mg++, K+, ADP -> ATP) pyruvate

11. pyruvate (carboxylase)

<====================>

TPP acetaldehyde + CO2

11a. pyruvate (lactic dehydrogenase)

<====================>

DPNH + H+ -> DPN lactic acid

12. acetaldehyde (alcohol dehydrogenase)

<====================>

DPNH + H+ -> DPN ethanol

----------------------------------------------------------------------------

--

ADP, ATP Di- and Triphosphates of adenosine. DPN+, DPNH. Oxidized and

reduced diphosphopyridine nucleotides. (Also called coenzyme I and II.)

TPN+, TPNH. Oxidized and reduced triphosphopyridine nucleotides.

TPP. Thiamine pyrophosphate.

----------------------------------------------------------------------------

--

1 Starch is converted to glucose-1-phosphate (the Cremer-Cori ester)

with phosphoric acid and phosphorylase. Glucose-1-phosphate plus the enzyme

phosphoglucomutase and magnesium ions is converted to

glucose-1,6-diphosphate.

2 Fructose-1,6-diphosphate is also converted to fructose-6-phosphate in

the presence of fructose diphosphate, magnesium ions, and water.

3 Phosphorenolpyruvate plus phosphorenolpyruvate enolase and ITP and TTP

(Inosine di- and triphosphates) may also produce oxaloacetate.

Re: Re: Corn (was Early Morning Waking)

In a message dated 1/13/04 10:04:18 PM Eastern Standard Time,

mhysmith@... writes:

> Alcohol is actually another sugar but is

> metabolized differently than carbs.

Just FYI, not meant to detract from your point in any way, but sugar is an

alcohol, while alcohol is not a sugar.

Sugar (glucose) has multiple alcohol (OH, or hydroxyl) groups, but alcohol

(ethanol) is CH3OH, which has a 1:4:1 ratio of C:H:O, whereas sugars have

1:2:1

of C:H:O.

Chris

[Guest guest]

In a message dated 1/14/04 1:26:33 AM Eastern Standard Time,

mhysmith@... writes:

> Alcoholic fermentation}, the fermentation which saccharine

> bodies undergo when brought in contact with the yeast

> plant or Torula. The sugar is converted, either directly

> or indirectly, into alcohol and carbonic acid, the rate of

> action being dependent on the rapidity with which the

> Torul[ae] develop.

, why did you forward this as a response to my statement?

Chris

[Guest guest]

Assuming a heavier, carb filled SAD diet instead of alcohol is a sign of

insulin resistance too. More pasta, bread and sugar are the usual

substitutes. Fortunately my stomach could never accept much alcohol so it

was a waste of time and money. Brain fog is what went away with me when I

cut out gluten grains. Still use no grains as I haven't found any non gluten

grain including corn that doesn't provoke me to go in excess of the 1 cup

potato or winter squash I have every day so I'm not depressed from the carb

reduction. They're always heaped with butter, oil or lard to cut the GI.,

are native to this continent as my ancestors have been for at least 500

years. There's only cooking involved from the whole food. Massive amounts of

lower carb vegetables won't substitute for them.

Wanita

> What I have read is that alcohol problems are a sign of insulin resistance

> problems (Atkins for one). Alcohol causes hypoglycemia thus a person

> feeling the effects of hyperglycemia find it counter balancing. (Not

> suggesting that it is a good solution to the problem.) In other words,

> people having trouble handling their carb intake are more attractive to

it,

> more likely to get cravings for it (as in alcoholic), and more likely to

> have low tolerance to it. Alcohol is actually another sugar but is

> metabolized differently than carbs.

>

> I never had much tolerance for alcohol before I switched to a high fat

diet.

> I can relate to the ideas of it calming the brain rattle caused by high

carb

> diets because I lost that feeling when I cut sugar, corn, potatoes, etc.

out

> of my diet. I don't like to drink now because I feel good and it disrupts

> the nice balance.

>

>

> Re: Corn (was Early Morning Waking)

>

>

> Sorry I repeated what several others had said, I was several digests

> behind when I answered.

>

> Here's another link about diabetes and native indians

> http://www.nativeseeds.org/v2/content.php?catID=1011

>

> The book " Seven weeks to Sobriety " brings out a tendancy to alcoholism

> by race/geography of ancestors that is very similar to what has been

> talked about here with diabetes. To me it follows. If you can't handle

> sugar/carbs, you probably can't handle alcohol either, which is made

> from carbs/grains and is metabolized like carbs.

>

> Carol K

>

>

>

> > My understanding, too. Bringing the corn name for all grains over

> (which I

> > didn't know) to replace maize adds to the confusion as New World

> indigenous

> > grains, corn, quinoa and amaranth are different in one respect.

> They're all

> > gluten free.

>

>

>

>